Polenta

• 4 cups water
• 1 teaspoon salt
• 1 cup cornmeal (medium-grind)
• 1/2 cup grated Parmesan cheese
• 2 tablespoons unsalted butter
• Freshly ground black pepper to taste
• Fresh parsley, chopped (optional garnish)

Steps

1. 1 In a medium saucepan, bring the water and salt to a boil.
2. 2 Slowly whisk in the cornmeal, whisking constantly to prevent lumps.
3. 3 Reduce heat to low and cook, stirring frequently, for about 20 minutes until thickened.
4. 4 Remove from heat and stir in the Parmesan cheese and butter until smooth.
5. 5 Season with black pepper to taste.
6. 6 Serve immediately, garnished with chopped parsley if desired.

Equipment

• Medium saucepan
• Whisk
• Wooden spoon

Variations

• Add roasted garlic for extra flavor.
• Stir in cooked spinach for a green boost.

Substitutions

• Use nutritional yeast for a vegan alternative to Parmesan.
• Substitute almond milk for a dairy-free option.

Pairings

• Pairs well with a simple green salad.
• Serve with a glass of red wine for a cozy meal.

Nutrition

Tips

• Use a whisk initially to prevent lumps, then switch to a wooden spoon for stirring.
• Keep the heat low and stir often to avoid scorching.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or water to restore creaminess.

Freezing: Freezes well for up to 3 months. Thaw in the fridge overnight and reheat with added liquid.

Serving Suggestions

• Serve with sautéed mushrooms or roasted vegetables.
• Top with marinara sauce and a sprinkle of mozzarella for a quick Italian twist.

FAQ